Tomato sauce
Tomato sauce
Author
Mario Edgar
Ingredients
- extra-virgin olive oil (EVOO)
- onion
- shallot
- garlic
- tomatoes
- tomato paste
- parsley (2 bunches), chopped
- basil (1 bunch), chopped
- Parmesan cheese
- salt
1 Prepare tomatoes
If using fresh tomatoes, bring a large pot of water to a boil. Score a small X in the bottom of each tomato, blanch for 30-60 seconds, then move to cold water. Peel, then run through a food mill to remove seeds/skins (or crush by hand for a chunkier sauce). If you’re not using fresh tomatoes, use canned tomato sauce/crushed tomatoes. Have tomato paste ready.
2 Sauté aromatics
Heat a generous amount of EVOO in a large pot over medium heat. Add onion and shallot with a light sprinkle of salt. Cook until soft and translucent, then add garlic and cook 30-60 seconds more (don’t let it brown).
3 Add tomatoes
Add the prepared tomatoes (or canned tomatoes) to the pot. Stir well and scrape up any flavorful bits from the bottom.
4 Simmer
Bring to a low boil, then reduce to a gentle simmer. Keep it partially covered to prevent splatter while still letting the sauce reduce and concentrate.
5 Add tomato paste
Stir in tomato paste to deepen the flavor and help thicken the sauce. Add a little at a time until the sauce tastes “round” and rich.
6 Add fresh garlic
For a stronger garlic hit, stir in additional fresh garlic once the sauce is simmering (this keeps the garlic flavor brighter).
7 Slow cook
Simmer 2-4 hours, stirring occasionally (and more often as it thickens). If the sauce gets too thick before it tastes “done,” loosen with a splash of water. If it’s too thin, simmer uncovered a bit longer.
8 Add herbs
Stir in chopped parsley and basil. Simmer 10-15 minutes to let the herbs infuse the sauce.
9 Add cheese
Stir in Parmesan cheese until melted and incorporated. The cheese adds richness and also brings salt, so go lightly on seasoning until after this step.
10 Final simmer
Simmer 20-30 minutes more to bring everything together.
11 Season
Salt to taste (remember the cheese adds salt). If the tomatoes are especially acidic, a drizzle of EVOO at the end can mellow it out.
Rating
Author
Mario Edgar
Categories
Dinner
Ingredients
extra-virgin olive oil (EVOO)
onion
shallot
garlic
tomatoes
tomato paste
parsley (2 bunches), chopped
basil (1 bunch), chopped
Parmesan cheese
salt
Steps
1
Prepare tomatoes
1
If using fresh tomatoes, bring a large pot of water to a boil. Score a small X in the bottom of each tomato, blanch for 30-60 seconds, then move to cold water. Peel, then run through a food mill to remove seeds/skins (or crush by hand for a chunkier sauce). If you’re not using fresh tomatoes, use canned tomato sauce/crushed tomatoes. Have tomato paste ready.
2
Sauté aromatics
2
Heat a generous amount of EVOO in a large pot over medium heat. Add onion and shallot with a light sprinkle of salt. Cook until soft and translucent, then add garlic and cook 30-60 seconds more (don’t let it brown).
3
Add tomatoes
3
Add the prepared tomatoes (or canned tomatoes) to the pot. Stir well and scrape up any flavorful bits from the bottom.
4
Simmer
4
Bring to a low boil, then reduce to a gentle simmer. Keep it partially covered to prevent splatter while still letting the sauce reduce and concentrate.
5
Add tomato paste
5
Stir in tomato paste to deepen the flavor and help thicken the sauce. Add a little at a time until the sauce tastes “round” and rich.
6
Add fresh garlic
6
For a stronger garlic hit, stir in additional fresh garlic once the sauce is simmering (this keeps the garlic flavor brighter).
7
Slow cook
7
Simmer 2-4 hours, stirring occasionally (and more often as it thickens). If the sauce gets too thick before it tastes “done,” loosen with a splash of water. If it’s too thin, simmer uncovered a bit longer.
8
Add herbs
8
Stir in chopped parsley and basil. Simmer 10-15 minutes to let the herbs infuse the sauce.
9
Add cheese
9
Stir in Parmesan cheese until melted and incorporated. The cheese adds richness and also brings salt, so go lightly on seasoning until after this step.
10
Final simmer
10
Simmer 20-30 minutes more to bring everything together.
11
Season
11
Salt to taste (remember the cheese adds salt). If the tomatoes are especially acidic, a drizzle of EVOO at the end can mellow it out.